Kale Salad with Marcona Almonds and Sherry Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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Sherry Vinaigrette: 

2 oranges

1/2 cup extra-virgin olive oil

3 tablespoons sherry vinegar

1/4 teaspoon Dijon mustard

Kosher salt and freshly cracked black pepper

Squeeze of lemon juice

Kale Salad:

1 bunch fresh kale (about 1 pound)

1/2 cup dried cranberries, roughly chopped

1/2 cup Marcona almonds, roughly chopped


  1. For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice. 
  2. For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.
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